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http://dx.doi.org/10.7318/KJFC/2018.33.6.473

A Literature Study on Dry-heat Cooking for Beef in Culinary Literature - Focusing on Culinary Literature from the late 1800s to 1990s -  

Lee, Yun Hwa (Department of Agro-Bio & Food Industry, Jeonju University)
Shin, Jung-Kue (Department of Korean Cuisine, Jeonju University)
Byeon, Yeong Mi (Department of Korean Cuisine, Jeonju University)
Kim, Myeong jun (Department of Agro-Bio & Food Industry, Jeonju University)
Min, kyung jong (Department of Agro-Bio & Food Industry, Jeonju University)
Park, soung jin (Department of Korean Cuisine, Jeonju University)
song, Jung mu (Department of Korean Cuisine, Jeonju University)
Chung, Heajung (Department of Korean Cuisine, Jeonju University)
Publication Information
Journal of the Korean Society of Food Culture / v.33, no.6, 2018 , pp. 473-488 More about this Journal
Abstract
The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.
Keywords
beef; modern cookbooks; cooking methods; Dry-heat cooking;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
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